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I like it, preferably in cold dishes though. That and I have a soft spot for blue cheeses.
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that's fine, im just trying to imagine how that will taste. the garlic & herb mixed with the thyme/wine is kinda what makes it.
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9 Attachment(s)
Pan seared Lamb. Omnom, fuckers.
https://www.miataturbo.net/attachmen...ine=1380644213 I try not to eat this too often because i'm pretty sure it'll kill me. Nachos. Between Crystal and i, we eat the whole thing. That's an 18" pan. https://www.miataturbo.net/attachmen...ine=1380644213 Buffalo chicken pasta. Good hot or cold. https://www.miataturbo.net/attachmen...ine=1380644213 I put this southwest-inspired mixture of stuff... https://www.miataturbo.net/attachmen...ine=1380644213 ... In these. Yup. (Just noticed Crystal's Capri Sun at the bottom of the picture LOL) https://www.miataturbo.net/attachmen...ine=1380644213 Stuffed peppers boss status. https://www.miataturbo.net/attachmen...ine=1380644213 I was fucking hungry. Cilantro-lime quinoa mexican bowl thing. https://www.miataturbo.net/attachmen...ine=1380644213 Anything worth cooking always starts with onions, garlic, and peppers of some sort. (Jalapeno in this case.) https://www.miataturbo.net/attachmen...ine=1380644213 Turned into my own take on a Mexican Casserole of some sort. Fucking delicious. https://www.miataturbo.net/attachmen...ine=1380644213 |
Oh, you bastard ^ Now I want nachos!!! I haven't made nachos in probably 2 years.
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I've known of using star anise for enhancing meat flavor, but I got the idea to use it in a vegetarian dish to possible add a meat flavor. Not sure why, but it works. Anise by itself doesn't really have a meat taste, but in this stew I made, it somehow makes me think it has a mix of ground beef and pork in it. So much better than without.
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https://www.edx.org/course/harvard-u...te-cuisine/639
I'm registered. Check out the list of chefs. Holy Moly. |
ive only heard of two of them.
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Italian BMT on Italian herb and cheese from Subway, and a big glass of blueberry kefir.
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5 Attachment(s)
Bacon Cupcake. It was like breakfast in a bite.
https://www.miataturbo.net/attachmen...ine=1381411770 MahiMahi tacos with a Avocado and Mango salsa https://www.miataturbo.net/attachmen...ine=1381411770 Calzone with a garlic and italian seasoning oil spread thing. https://www.miataturbo.net/attachmen...ine=1381411770 Pan seared trout (woops, stuck to the pan) with asparagus https://www.miataturbo.net/attachmen...ine=1381411770 Pear pork chops with red cabbage https://www.miataturbo.net/attachmen...ine=1381411770 |
Why don't I make homemade french toast more often? So cheap and simple to make, and such a filling and delicious meal. Thick slice of old french bread dipped in a mixture of egg, milk, cinnamon and a splash of orange liqueur (Patron Citronge in this case), then fried in a medium heat pan with butter. A little syrup on top, and you're good to go.
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I made beef short ribs again over the weekend and ate them last night. super delicious as always. mirepoix
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God I love steak!I had a craving, and I'm broke, but I still managed to get out and go to WalMart for a midnight steak run. Got a cheap cut, top strip or some shit. Looks similar to a New York, but not quite. Still, it's a piece of meat. though a bit tough, it's cooked and seasoned well. Seasoning being a small pat of butter and a little pepper after cooking. I've gotten to where I don't even salt steaks anymore. A little slated butter melted on top is more than enough, while allowing the natural flavors to come through. I started to make a nice pan sauce out of the left over burned bits and butter, but I was in too much of a hurry to eat.
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Originally Posted by NA6C-Guy
(Post 1065103)
God I love steak!I had a craving, and I'm broke, but I still managed to get out and go to WalMart for a midnight steak run. Got a cheap cut, top strip or some shit. Looks similar to a New York, but not quite. Still, it's a piece of meat. though a bit tough, it's cooked and seasoned well. Seasoning being a small pat of butter and a little pepper after cooking. I've gotten to where I don't even salt steaks anymore. A little slated butter melted on top is more than enough, while allowing the natural flavors to come through. I started to make a nice pan sauce out of the left over burned bits and butter, but I was in too much of a hurry to eat.
My "know where your food came from" sense is tingling in a bad way on this one. But I almost know that feel. |
14 Attachment(s)
Made a Thai curry the other day. My curries usually result in mediocre flavor but this time it turned out to be one of the best meals I have ever made. Whipped up a spice blend, sauteed the onions, added chicken then coconut milk, herbs, and hooray. The girlfriend's soy-ginger bok choy was wonderful with it.
https://www.miataturbo.net/attachmen...ine=1383094486 https://www.miataturbo.net/attachmen...ine=1383094486 https://www.miataturbo.net/attachmen...ine=1383094486 https://www.miataturbo.net/attachmen...ine=1383094486 https://www.miataturbo.net/attachmen...ine=1383094486 https://www.miataturbo.net/attachmen...ine=1383094486 https://www.miataturbo.net/attachmen...ine=1383094486 |
I approve of this curry.
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Venison sausage, eggs and wheat toast. MMM.
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1 Attachment(s)
Something that frequents my plate. The potato. Pan roasted with love and care to perfection. Minimal seasoning, and a little butter and sou cream on top. Decent little bed time snack. My stomach was rumbling a bit.
https://www.miataturbo.net/attachmen...ine=1383312722 |
1 Attachment(s)
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